| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| Rind with a bit of red from | ||
| 1 | Watermelon | |
| 2 | c | White vinegar |
| 2 | c | Sugar |
| 3 | Whole cloves | |
| 6 | Whole allspice | |
| FOR BREAD AND BUTTER | ||
| PICKLES: | ||
| Substitute: | ||
| Watermelon, rind | ||
| 1 | Bag pickling spice | |
| Sliced, salted cucumbers for |
INSTRUCTIONS
Watermelon Pickles: Peel rind, leaving a little red.Cut into small pieces. Cook in salted water for 3 minutes at a boil. Drain for 20 minutes. Bring vinegar, sugar, cloves and allspice to a boil. Add melon. Bring back to a boil. Process in pint jars. Bread and Butter Pickles: same as above, except cucumbers are sliced and salted and allowed to stand for 20 mints. To vinegar and sugar, add pickling spices in a cloth bag. Recipe By : R. Banghart, adapted from Augusta Peto's recipe File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 4373
Calories From Fat: 125
Total Fat: 15.3g
Cholesterol: 0mg
Sodium: 115.9mg
Potassium: 10790.1mg
Carbohydrates: 1122.7g
Fiber: 40.1g
Sugar: 959.4g
Protein: 56.2g